Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a large bowl combine
Apricots (4)
and
Cherries (450 g)
. Using a microplane, zest half of the
Lemon (1)
and add the zest to the fruit. Cut the lemon in half and add the juice to the fruit. Add
Granulated Sugar (50 g)
and
Ground Cinnamon (as needed)
to the fruit. Toss to combine. Set aside.
Step 3
In a medium bowl combine the
Brown Sugar (110 g)
,
All-Purpose Flour (60 g)
,
Salt (2 g)
, and
Ground Cinnamon (as needed)
. Add
Unsalted Butter (55 g)
. With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add
Oatmeal (25 g)
and
Sliced Almonds (25 g)
. Toss to combine.
Step 4
Make a slurry by mixing the
Corn Starch (5 g)
and
Water (15 mL)
in a small bowl. Set aside. Transfer the fruit to a medium saucepan and heat to boiling, stirring constantly. (You can add a tablespoon or two of water to the fruit if there’s not enough juices coming from them). Cook the fruit for 3-5 minutes until the sugar is melted and the fruit has softened slightly. Stir in the cornstarch slurry and bring to a boil. Cook for one minute, stirring constantly. The fruit mixture will thicken.
Step 5
Transfer the fruit mixture to an 8×8 ceramic baking dish. Sprinkle the streusel topping over the fruit. Bake for 15 minutes, then turn the dish around 180° in the oven. Bake for another 10 minutes until the fruit is bubbly and syrupy and the topping is evenly browned.
Step 6
Let the crisp rest for about 10 minutes before scooping into shallow bowls. Serve with ice cream or whipped cream.
